Nutrition & Foodservice Edge Magazine - September/October 2024 - 20

BEYOND GUESSWORK: EFFECTIVELY USING
FOOD THERMOMETERS IN YOUR KITCHEN
checking the internal temperature of meats, while candy
thermometers are designed for accurately measuring high
temperatures required for candy making. In §4-201.12 of the
2022 Food Code, most food thermometers should not have
sensors or stems made of glass unless they are encased in a
shatterproof coating. Food thermometers come in several
types and styles, such as dial or digital, and vary in level of
technology.
Here is a summary of thermometers commonly used in
kitchens. For a more detailed list, visit the USDA's Food
Safety and Inspection Service (FSIS) website.
Thermocouple Digital Instant-Read Thermometers: These
are the most versatile and commonly used thermometers
in the kitchen. As the name suggests, instant-read
thermometers provide a quick temperature reading when
inserted into the food. They're ideal for foods that cook
quickly or need precise temperature control, such as steaks,
chops, and chicken breasts.
Oven Safe Bimetallic Thermometers: For larger cuts of
meat or dishes that cook over extended periods, probe
thermometers are a great option. These devices have a long,
heat-resistant probe connected to a digital display. The
probe can be left in the meat while it cooks in the oven or on
the grill, allowing you to monitor the internal temperature
without opening the door and losing heat.
Infrared Thermometers: Infrared thermometers offer
a non-contact way of measuring surface temperatures.
While they don't measure internal temperatures, these
are particularly useful tools for checking the temperature
of cooking surfaces like griddles, pots, and pans, ensuring
they're properly preheated before adding food.
Bimetallic Stemmed Thermometers: These traditional
thermometers are not designed to remain in the food
while in the oven. They typically feature a dial face and a
stainless-steel stem that goes into the food. Though not as
quick as instant-read or digital probes, they should be used
near the end of the estimated cooking time to check for
final cooking temperatures. Because this food thermometer
senses temperature from its tip and up the stem for 2 to 2
1/2 inches, these thermometers must be inserted at least 3
inches into the food.
Candy Thermometers: Specialized for high-temperature
cooking, these thermometers can read temperatures
well above the boiling point of water, up to 400°F. They
are essential tools for making candy and caramel. Candy
thermometers usually come with a clip to attach them to the
side of a pot, ensuring they stay submerged in the cooking
liquid without touching the bottom, which could affect the
reading.
Refrigerator and Freezer Thermometers: Refrigerator
and freezer thermometers are essential for maintaining
food safety and quality in both residential and commercial
settings. These thermometers are specifically designed
to monitor the air temperature inside refrigerators and
freezers, ensuring that perishable foods are stored at the
appropriate temperatures to prevent spoilage and bacterial
growth. It is best to place your thermometer in the warmest
part of the appliance, located towards the front and top of
the unit.
REFRIGERATOR AND
FREEZER THERMOMETERS
are essential for maintaining
food safety and quality in both
residential and commercial
settings.
20 NUTRITION & F OOD SER VICE EDGE | SEPTEMBER-OCTOBER 2024
Nutrition & Foodservice Edge Magazine - September/October 2024

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